High Mountain Signature · carnivore
The Foundational Bone Broth
A real bone broth is the foundation of pasture-raised cooking. Made right, it's liquid gold — collagen-rich, electrolyte-dense, and the secret weapon behind every great sauce, soup, and Sunday lunch on the ranch.
The Ranch Family
Ranch cooks · Northern Utah
The Story Behind It
We save every bone. Brisket bones, marrow bones, beef shanks, oxtails, even chicken carcasses. Roast them deeply, simmer them slowly for 18 hours, and what comes out is something you could never buy at a store. For carnivore eaters this is a daily staple — drink it warm with sea salt in the morning instead of coffee, or use it as the cooking liquid for organ meats. For everyone else, it's the base of the best French onion soup, beef stew, or risotto you'll ever make.
The Foundational Bone Broth
Eighteen hours, four ingredients, the most useful thing in your fridge.
- Total1140 minServings12DifficultyEasyVibeSunday batch cookModecarnivore
Method
- 1
Roast the bones first — non-negotiable
Preheat oven to 425°F. Spread the bones in a single layer on a sheet pan. Roast for 35–45 minutes, flipping once, until deeply browned. This step is everything — it's the difference between a flat broth and a deep, complex one. The Maillard reaction on the bone surfaces is what gives the broth its color and richness.
- 2
Transfer and acidify
Move the roasted bones to your stockpot. Pour in any accumulated drippings from the sheet pan (scrape it up with a little water if needed). Cover with cold filtered water by 2 inches. Add the apple cider vinegar. Let sit at room temperature for 30 minutes — the acid pre-loosens minerals from the bones.
- 3
Simmer low and slow — 18 hours
Bring to a bare simmer over medium heat — never a rolling boil. Boiling will cloud the broth and make it taste tinny. Skim any foam that rises in the first hour with a spoon. Reduce to the lowest possible simmer and let it cook 18 hours. Stovetop: keep an eye on it. Slow cooker on low: ideal, set it and forget it. Instant Pot on slow-cook: also great. Add water if the level drops below the bones.
- 4
Add aromatics in the last 2 hours (optional)
If you want some background depth, add the bay leaves and peppercorns in the final 2 hours of cooking. Add them earlier and they'll go bitter.
- 5
Strain and cool
Set up your strainer over a large bowl. Pour the broth through, discarding solids (keep the marrow if it's still in the marrow bones — spread it on toast or eat with a small spoon, it's a chef's perk). Let cool on the counter for 30 minutes, then refrigerate overnight.
- 6
Skim, salt, store
The next morning, a layer of fat will have solidified on top. Skim it off (save in a jar — it's beef tallow, perfect for searing). Salt the broth to taste. Decant into quart jars (leave 1 inch of headspace if freezing). Refrigerate up to 5 days, freeze up to 3 months.
Chef's Pro Tips
- →Real bone broth gels when cold — that's the collagen. If yours doesn't gel, simmer longer next time or use more knuckle bones (they're collagen-rich).
- →Drink a warm mug in the morning with a pinch of sea salt instead of coffee for a week. You'll notice the difference in your skin and your energy.
- →Freeze in ice cube trays for instant sauce-makers — pop a cube into any pan to deglaze, every time.
- →If you're making this for carnivore lifestyle, add an extra 2 tbsp of salt per gallon — the electrolytes matter.
Perfect Sides
Sourdough toast with bone marrow
Spread the marrow scooped from the bones onto toasted sourdough, finish with flaky salt and a hard squeeze of lemon.
Eat right after straining the broth — best when warm.
Pairings
non-alcoholic
Warm broth in a mug, with sea salt
Don't pair it — drink it. Especially in the morning.
Shopping List
Your Beef Classic Box is already in the fridge — this is for everything else.
produce
- · Lemons (for marrow toast)
pantry
- · Apple cider vinegar
- · Diamond Crystal kosher salt
- · Bay leaves
- · Whole peppercorns
- · Quart mason jars or freezer containers
Never think about this again
Cook it monthly, without ever running out of Beef Classic Box.
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